This creamy gingerbread peanut butter is made with molasses roasted peanuts, holiday spices and optional chocolate chips. Enjoy it this holiday season on toast, dolloped in oatmeal or straight from the jar with a spoon!

I forgot just how good homemade nut butter can be.

I used to be super into it (as evidenced by this maple roasted vanilla almond cashew butter, this maple cinnamon almond butter, this roasted almond pecan pumpkin butter or, the many others back in the archives).

But I guess I got lazy or just enthralled with all the amazing store bought ones out there these days and haven’t really made my own in quite some time.

Then this gingerbread peanut butter popped into my head.

There are pretty much a million different flavor options out there when it comes to nut butter but weirdly, I have yet to see a gingerbread flavored store bought option!

I’m honestly shocked Trader Joe’s hasn’t cornered the market with this yet considering how madly in love people fell with their cookie butter and then pumpkin cookie butter seasonal variety.

It would only make sense to capitalize on the most classic Christmas baked good flavor profile out there too, no?

Come on, TJ’s, you’re slacking.

This gingerbread peanut butter is really a two in one for me.

1 – I’ve become madly obsessed with Udi’s bagels and bread. Madly.

I don’t care as much about the gluten-free part as I do the taste and the fact that they’re pretty much the lowest carb options out there while actually still tasting good. 

I eat one or the other (or both) basically every day so the more spread options available to me, the better.

2. As previously discussed, gingerbread and nut butter just needed to be combined for the season.

It only makes sense!

I almost went the almond route but you know what, I feel like peanuts have taken a back seat in the world of nut butters lately and that’s a damn shame.

Shame on us for ignoring the original nut (ok, I know they’re actually a legume) that started this whole nut butter obsession!

I also enjoy how much cheaper they are than other nuts.

Real life talk right there.

My intention with the chocolate chips was for a fun little bit of crunch in the peanut butter but when I added them at the end, the heat from the food processor doing it’s magic for 10 minutes or so to make the gingerbread peanut butter so creamy actually ended up melting the chips and resulting in a slight chocolate swirl.

It was one of those fortunate accidents because I think I love it even more this way.

You get gingerbread spice, a slight sweetness and then a hint of chocolate in each bite.

Spread it on toast, bagels, or better yet, enjoy a big spoonful on top of some gingerbread oatmeal!

It’s kind of magical.

So if you’re into the classic winter cookie, whether it’s in the form of hard gingerbread men or soft and chewy molasses gingerbread cookies, I can guarantee you’ll love this spread.

Not quite gingerbread season yet?

Pumpkin seed butter is a great way to tide you over in fall with a homemade spread. It’s actually nut-free but with all the decadence and satisfaction of any nut butter.

Love this gingerbread peanut butter recipe?

Try other gingerbread recipes like: chocolate gingerbread loaf | gingerbread chocolate chip bites | dark chocolate gingerbread ice cream

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.